THROWBACK THURSDAY: This recipe is from approximately 9 weeks ago.  So…enjoy!


Spaghetti Squash with Homemade Pesto, 
Serves 2
1 cup fresh basil leaves
1/2 cup baby spinach
1/2 Tbsp dried sage
Juice and zest of half a lemon
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra virgin olive oil
1/2 large spaghetti squash
1 cup ground turkey with italian seasoning, cooked as directed
2 cups arugula
2 bocconcini (“bite-size” mozzarella balls)
8 cherry tomatoes, sliced in half


  1. To make the pesto, add the basil, spinach, and dried sage in a food processor and pulse until chopped.
  2. Add the lemon zest and juice, salt, black pepper, and 2 Tbsp of the oil.
  3. Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
  4. Pierce the skin of the spaghetti squash all over with a fork. Cut off the two ends. Place the squash on a plate and put in the microwave for 8 minutes.
  5. Once the squash is done cooking, allow to cool slightly before cutting in half.  Remove the seeds from one half* and shred the noodles with a fork.  (*Reserve the second half for a different recipe, or double the pesto recipe)
  6. Toss spaghetti squash “noodles” with the pesto.
  7. Arrange each dish with 2 cups of pesto “noodles,” 1/2 cup ground turkey, 1 cup arugula, 1 bocconcini, and 4 cherry tomatoes.
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